Take rice flakes in a mixer jar and powder it finely. Sieve it in to a wide bowl.

Similarly add roasted gram to the mixer and powder it. Sieve it also in to the same bowl.

Next add rice flour to the same bowl and give a quick mix. Now all the needed flours in place.

Add salt, red chilly powder, cumin and sesame seeds, mix and then include butter. Using your fingers, mix the butter with flour so that it binds well with all flour. Next adding required water, knead a non-sticky, stiff dough.

The dough should be neither too loose nor too stiff. Fill the murukku press with a portion of dough.

Press spiral murukku or chakli on a parchment paper and keep them ready. Meanwhile heat oil in a wok, when it gets heated drop the murukku in to it.

Deep fry them in the oil till they are golden in color. Turn them in between so that they cooked evenly. Once done, remove from oil and drain over kitchen tissue paper.

Crispy instant chakli / poha chakkuli is ready to serve as tea time snack.

I have used thick rice flakes, you can use thin variety too.

Sieving the powdered riceflakes and gram is very important, otherwise you end up having bites.

Butter should be appropriate. If you use less, the chakli would be harder on the other hand if you use more the chakli will not hold shape.

To check the oil for deep frying, drop a pinch of dough. If it raise to the surface immediately then the temperature is right for frying.